Basil Vinaigrette Dressing Print Recipe Print Recipe


Fresh herbs are my secret weapon. Errr… not so secret anymore. I find they tie a meal together beautifully! But don’t ask me to pick a favorite. It all depends on the meal or the flavors. Although, I think basil is in the top 5. Right?

Since I usually buy basil in bulk, I end up putting it in just about everything. There’s basil on potatoes, wrapped around mozzarella & tomatoes, IN cocktails, pesto (obviously), pasta, PIZZA, and everything else in between.



This is a great (& versatile!) dressing. Plus it’s easy, so there’s that.

I usually put this on salads, but it can also be drizzled over roasted potatoes, grain bowls or even salmon.

And you’re looking for some salad inspiration, you can check out a hashtag I started #neveraboringsalad. Have I told you the story behind that? Maybe that’ll be my next post. It’s a good one.



Basil Vinaigrette Dressing

makes about 3/4 cup


  • 1 cup packed basil leaves, washed
  • 1/2 cup olive oil (extra virgin or regular)
  • 1/2 lemon, juiced
  • 2 cloves of garlic, peeled
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cracked pepper
  • 1/4 crushed red pepper flakes


Place all the ingredients into a food processor or high powered blender. Blend or pulse until everything is incorporated and smooth.

This is great on salads, roasted potatoes, or a grain bowl.

Store in an airtight container and in the refrigerator for up to a two weeks.



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